Spaghetti Squash & Basil Pesto

bowl of spaghetti squash

Spaghetti Squash & Basil Pesto

Course: Main Course, Side Dish
Dietary Need: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 as an entree, 4 as a side
Calories: 265 kcal

Highlighted ingredients can be bought at the Market!

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Ingredients

Pasta

Pesto

  • 1/4 cup cashews raw
  • 1/4 cup pine nuts toasted (or raw walnuts)
  • 2 Tbsp nutritional yeast
  • 1/4 tsp sea salt plus more to taste
  • 2 cups fresh basil packed
  • 3 cloves garlic minced (1 1/2 Tbsp)
  • 3 Tbsp sun-dried tomatoes chopped (if in oil, drain)
  • 1/4 cup olive oil extra virgin

Instructions

  1. Preheat oven to 400 degrees F and line a large baking sheet with foil.

  2. Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.

  3. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.

  4. In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.

  5. Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.

  6. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.

  7. Serve with additional toppings as desired (toasted pine nuts, vegan parmesan cheese, red pepper flakes).

  8. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.

Recipe Notes

  • $2.50 per serving
  • 30 minutes or less
  • 9 ingredients

Why Is It Healthy?

  • Squash is a great source of Vitamin A, fiber, and is relatively low in calories. Sweet and satisfying squash makes for a great fall meal.
  • Basil has anti-bacterial benefits. It is a great source of vitamin K, vitamin A, manganese, and magnesium.
  • Garlic is nature’s antibiotic. Garlic strengthens the immune system, helps prevent infection, and reduce blood pressure, lowering risk of heart disease!

This recipe is from Minimalist Baker

Go to minimalistbaker.com to see more recipes!
Nutrition Facts
Spaghetti Squash & Basil Pesto
Amount Per Serving (0.25 of recipe)
Calories 265 Calories from Fat 205
% Daily Value*
Total Fat 22.8g 35%
Saturated Fat 3g 15%
Sodium 138mg 6%
Total Carbohydrates 11.6g 4%
Dietary Fiber 3.2g 13%
Sugars 3g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.